Name: Vegetable Soup with Quinoa and Kale
Prep time: 35 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 teaspoon coconut oil; 1 cup kale, washed and disinfected; 1/2 cups carrot, peeled and diced; 1/2 cups zucchini, diced; 1/2 cups cabbage, cut into thin strips; 1/2 cups broccoli, cut into small pieces; 1/2 cups tomato, chopped without seeds; 1/2 cups quinoa; 5 cups water; 2 teaspoons salt; 1 teaspoon ground pepper

Preparation

10 mins

25 mins

Low

Heat a pot over medium heat with coconut oil, add the kale and cook for 2 minutes, add the carrot and cook for 3 more minutes, then add the pumpkin, cabbage, broccoli, and tomato and cook for 5 minutes, mixing well. Add the quinoa and water, let it boil for 15 minutes until the vegetables and quinoa are cooked. Season and serve.